1 qt. beans (Navy 1 lb.)
3/4 to 1 lb. salt pork
3 tbsp. brown sugar
1/2 tsp. dry mustard
1/3 c. molasses
1 to 1 1/2 c. boiling water
1 peeled, sliced med. onion

Pick over beans and soak overnight in cold water. In morning, drain and cover with about 2 quarts of fresh water. Heat to boiling and cook slowly (simmer) for 1 to 1 1/2 hours or until skin bursts when bean is blown on. Cut salt pork in small pieces and place in bottom of a casserole dish. Place sliced onion on top of pork. Add drained beans.

Combine brown sugar, mustard, molasses, and boiling water until ingredients are dissolved. Pour over beans. Add more water, if needed, to cover beans. Bake steadily for 6-8 hours in a slow 250 degree oven. Add water as needed. Serves 12. Can be made ahead and frozen.